Taco Beef Strips with Chimichurri Topping
Taco Beef Strips with Chimichurri Topping
Ingrediënten
- 8 taco shells (corn shells)
- 500 g beef strips
- 2 cloves garlic, finely chopped
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 2 ripe tomatoes, diced
- 1/2 red onion, minced
- 1 jalapeño, finely chopped (optional)
- Juice of 1 lime
- Fresh parsley, finely chopped
- 1 tablespoon dried oregano
- 2 tablespoons red wine vinegar
- 100 ml olive oil (for chimichurri)
Bereidingswijze
Raw beef sear
Heat the oil in a pan over high heat. Sear the beef strips for 2-3 minutes until nicely browned on the outside. Add garlic and season with cumin, salt, and pepper. Remove from the pan and set aside.
Fresh salsa
Mix the tomato dice, red onion, jalapeño (if using) and lime juice. Season with salt and pepper and let rest briefly.
Chimichurri
Finely chop the parsley. Mix with oregano, red wine vinegar, olive oil and garlic. Season with salt and pepper. Let it sit for a few minutes to meld flavors.
To serve
Divide the beef strips among the warm taco shells. Top with the salsa and a drizzle of chimichurri for an extra bright, spicy note.
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